Spice Sauce
From Foods that will win the war, 1918
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4298Calories
32 gProtein
1050 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories4298 kcal
Protein32 g
Carbohydrates1050 g
Fiber0.3 g
Sugars1051 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium1203 mg
Potassium1487 mg
Calcium1371 mg
Iron0 mg
Magnesium132 mg
Phosphorus988 mg
Zinc9.9 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.1 mg
Folate1 mcg
Choline174 mg
Caffeine0 mg
Water1158 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 39. The excerpt below is the record exactly as published.
SPICE SAUCE teaspoon cinhamon teaspoon nutmeg teaspoon vanilla 4 cup corn syrup 1 egg 4 cup milk
Cook this with the app: pantry check, scaling, and the assistant.